Moroccan
Vegetarian
Spicy North African Potato Salad
Ingredients
- Small Potatoes 650g/1lb 8 oz
- Harissa Spice 1 tsp
- olive oil 2 tsp
- Lemon juice of half
- Spring onions 4
- Rocket 150g/6oz
- Feta 80g/3oz
- Mint 20 chopped
- Pine nuts 2 tablespoons
- Salt Pinch
- Pepper Pinch
Instructions
Cook potatoes - place potatoes in a pot of cold water, and bring to the boil. Boil 20 minutes, or until potatoes are tender. You know they are cooked when you can stick a knife in them and the knife goes straight through.
Combine harissa spice, olive oil, salt and pepper and lemon juice in a small bowl and whisk until combined.
Once potatoes are cooked, drain water and roughly chop potatoes in half.
Add harissa mix and spring onions/green onions to potatoes and stir.
In a large salad bowl, lay out arugula/rocket.
Top with potato mix and toss.
Add fetta, mint and sprinkle over pine nuts.
Adjust salt and pepper to taste.
Combine harissa spice, olive oil, salt and pepper and lemon juice in a small bowl and whisk until combined.
Once potatoes are cooked, drain water and roughly chop potatoes in half.
Add harissa mix and spring onions/green onions to potatoes and stir.
In a large salad bowl, lay out arugula/rocket.
Top with potato mix and toss.
Add fetta, mint and sprinkle over pine nuts.
Adjust salt and pepper to taste.